Baked Potato Salad

This baked potato salad is a great side for a barbecue, family gathering, or a nice way to meal prep your lunch.


Potato Salad
1/2 lb. cooked bacon, chopped into bite-sized pieces
4 cups chopped Idaho potatoes, 1.5-inch cubes (skin on)
2 hard-boiled eggs, chopped
1/2 cup shredded Dan and Debbie’s Farmhouse sharp cheddar cheese 
2 tablespoons minced chives

Potato Salad Sauce
3/4 cup plain nonfat Greek yogurt
3 tablespoons mayonnaise
2 teaspoon dijon mustard
3 teaspoons dill pickle juice
2 tablespoons minced dill pickles
1/8 teaspoon salt
1/8 teaspoon ground pepper


  • Begin, by cooking bacon by following our Oven Bacon tutorial. Once cooked, remove any excess grease and then chop into bite-sized pieces. Set aside.
  • Next, bring a large pot of water to a boil and add potatoes to the pot. Boil until potatoes are cooked, but still firm.
  • While potatoes are boiling, mix all ingredients for the potato salad sauce in a medium bowl. Set aside.
  • When potatoes are done cooking, remove from heat and strain water.
  • Add potatoes to a large bowl along with the chopped bacon, hard boiled eggs, shredded cheddar cheese, and chives. Mix well.
  • Finally, pour potato salad sauce over the potato mixture and mix until sauce is covering all of the ingredients. Mash the potatoes with a wooden spoon (just a little bit) to create a creamy potato salad consistency.
  • Eat immediately or chill in the fridge to eat cold for later
  • Posted by Elizabeth Uthoff
  • On June 14, 2024
Tags: bacon, baked potato, cheddar, cheese, easy, family, make ahead, party food, potato, quick, salad, side dish